Bruschetta with Tomato and Arugula

Chiara Manni
Mom of one human and one furry baby. Career in tech in the California Bay Area, but born and raised in Italy. Foodie at heart.
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Published: 1/13/2020

Ripe tomatoes and leafy green arugula converge a top this simple and summery Italian appetizer.

Serves: 6 Save

Ingredients (11)

  • Topping:
  • 3 ripe tomatoes, diced
  • 2 ounce arugula, roughly chopped
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Bread:
  • 12 small slices rustic artisan bread
  • 2 teaspoon extra-virgin olive oil
  • 2 garlic cloves, minced

Directions

  1. To prepare topping, combine all ingredients in a medium bowl. Let stand at room temperature 1 hour.
  2. To prepare bread, toast or grill bread until light golden. Combine olive oil and garlic. Brush on toasted bread. Top bread with tomato mixture. Serves 6.

Frozen Strawberry Paloma

The Bar

Ingredients (8)

  • 9 oz. Don Julio Blanco Tequila
  • 1 cup Ice
  • 3 cups Frozen Strawberries
  • 1 1/4 cups Grapefruit Juice
  • 2.5 oz. Lime Juice
  • 4 oz. Agave
  • Pinch of Salt
  • Fresh Strawberry Garnish
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